I am fairly new to cake design, and I wanted to create a blog that would help other cake newbies like myself. I wanted to put all this valuable information that I had accumulated into one place, so others wouldn't have to go searching all over the net for it like I did. So, here it is. I hope this information helps you as much as it has me. Don't be afraid to e-mail me if you would like to share some of your wisdom with me as well. I look forward to it.

Notice my contact info to the right, if you want to contact me with any questions. I would also like to say that I do attempt to give credit where credit is due. I do not make any claims to cakes in my blog except the ones in my slideshow. If I show a cake I will try to post some type of identifer with it, however, if I don't know who posted the cake it is impossible for me to do that. I am only using the cake to illustrate a specific technique.

Saturday, December 31, 2011

How to make Homemade Piping Gel

This is not my recipe, and I never found who wrote it. So I would like to thank whoever submitted it. Since they posted it to the internet, I don't think they would mind if I share it.

PIPING GEL RECIPE:
INGREDIENTS:
2 envelopes (2 tablespoons) unflavored gelatin
2 tablespoons cold water
2 cups light Karo syrup, or light corn syrup
INSTRUCTIONS:
Sprinkle the gelatin over the cold water in a small saucepan and let set for about 5 minutes. Heat on low until the gelatin has become clear/dissolved - DO NOT BOIL. Add the syrup and heat thoroughly. Cool and store, refrigerated, for up to 2 months.
TO COLOR: Add coloring paste/gel or food coloring drops to get desired color.
TO USE: Put in icing bag or plastic squeeze bottle and decorate.

Posters review:
1. Worked well for the whipped cream 2. Took color nicely! 3. Tried to pipe with it but all my letters just bled into itself. 4. Look like it would work for a pool or lake on a cake.

1 comment:

That recipe has too much corn syrup I think. I am making some now using 1 tblsp gelatin and half cup corn syrup. Will let you know how it turn out. I need it to add ribbon around the sides of a cake board so I want it fairly thick.

It's like making Royal icing for different purposes. You use less of somethings to get the effect you want.

Recipe of the Month

Chocolate Modeling Clay

14 ounces Candy Melts or Chocolate Melts

1/3 Cup Corn Syrup

Melt Candy Melts following package directions. Add corn syrup and stir to blend. Turn out mixture onto waxed paper and let set at room temperature to dry. Wrap well and store at room temperature until needed. CandyClay handles best if hardened overnight.

To Tint: CandyClay may be tinted using WiltonCandy or Icing Color. Knead in color until well blended.

To Use: CandyClay will be very hard at the start; knead a small portion at a time until workable. If CandyClay gets too soft, set aside at room temperature or refrigerate briefly. When rolling out CandyClay, sprinkle work surface with cornstarch to prevent sticking; roll to approximately 1/8 in. thickness.

To Store: Prepared CandyClay will last for several weeks at room temperature in a well-sealed container.

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About Me

I graduated from River View High School in 1981. I got married in 1989 to my first true love. I had 2 beautiful daughters...Katelyn and Shelby. My husband had 3 children from a previous marriage...Shannon, Amanda, and Cory. We now have 8 wonderful grandchildren, but we think there will be more. I love them all.